Heat the oil in large nonstick skillet over high heat. Add the onions and cook, stirring occasionally, just until softened, about 2 minutes. Add 3/4 c of the water and cook, stirring occasionally, until the water evaporates, 5-6 minutes.

Add the carrots, sugar, and thyme. Reduce the heat and cook until the onions are golden, about 6 minutes. Add the remaining 1/2 c of water, the salt, and pepper. Cook until the vegetables are crisp-tender, about 3 minutes.

Rating: okNotes:

This recipe can be made and frozen for up to a month. The directions say, "If making ahead, let cool. Freeze in an airtight container up to 1 month. Thaw in the fridge overnight. Cook in a skillet with 1/3 c water until hot and water evaporates."

I think I will like to recipe better if I cook the carrots longer. I guess I don't like "crisp-tender," I would have preferred them tender.

* All Weight Watchers points figures are based on my preparation of the meal, so be sure to check the notes section for any modifications.(unless the recipe is from a Weight Watchers publication)PointsPlus numbers will be labeled, otherwise assume Momentum Points values.